Grilled Pineapple Mango Salsa Recipe -
Grilled Pineapple Mango Salsa Recipe
  • READY IN 8+ hrs

Grilled Pineapple Mango Salsa

Recipe by  

"This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    8 hrs 20 mins


  1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  3. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2010

This is exactly the pineapple mango salsa I have been looking for!! I while ago my husband & I went to our favourite fine dining restaurant and they served their panko crusted tilapia with this salsa...the grilled flavor of the pineapple really makes the difference! Thank you!

Most Helpful Critical Review
Apr 12, 2011

Was looking forward to trying this with red snapper I was preparing for dinner. Made as directed and found it to be just okay. Salt & pepper improved somewhat, but none of my family would do more than try a couple of bites. Will not make again.

Jun 04, 2011

As the submitter suggests, add what you like to this salsa, omit what you don't. So I did. Well, I left out the soap, er.. cilantro. Having done that, my crew *really* grooved on this salsa along with spice rubbed grilled chicken. Next time this is requested, I'll leave the peppers raw just for some crunch and texture.

Jul 22, 2010

I made this salsa to go along side "Marinated Pork Tenderloin" also from this site. I cut the recipe in half and from there the only change I made was to add the zest of 1/2 lime and the juice from the whole lime - I also added salt. The end result was delicious and went with the pork very well.

Mar 07, 2011

great with Jerk Chicken. Also - recommend using a little apple-wood smoke when grilling the pinapple and peppers - added a nice flavor.

Jun 24, 2011

This was my first time making a fruit based and bbq'd salsa. I threw all of the ingredients, minus the mangos on the grill. It turned out really well, good flavor, lots of compliments.

Apr 10, 2012

I added a lot more pineapple and only used half the mango. I enjoyed the fresh citrus taste, but could only eat so much of it.

Jun 21, 2015

Served this salsa over spicy grilled shrimp and wild rice - it was delicious. The flavors were nicely balanced - sweet with a bit of a kick to it. I made it about an hour before serving, next time I will be sure to prepare in advance to let all the flavors come together more.


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  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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